Shrimp Francese

 I adapted this recipe to include pasta; the original is carb-free. I also threw shaved Parmesan into the mix, otherwise it could be dairy-free. (But in Wisconsin who really wants to forgo cheese?!?)

Pan fried shrimp

Final Product

Shrimp Francese 

4 servings

Adapted from The Food Network 

Ingredients
1 lb large or extra-large shrimp, peeled and deveined (about 20 shrimp) 

3 large eggs
Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh parsley
Pure olive oil, for frying
1 1/2 cups all-purpose flour
2/3 cup low-sodium chicken broth
3/4 cup dry white wine
Juice of 1 1/2 lemons
1 cup cherry tomatoes, halved
4 tablespoons cold unsalted butter, cut into small pieces
2 5 -ounce packages baby spinach

4 servings thin spaghetti 

Shredded or Shaved Parmesan for topping 

Directions
Butterfly the shrimp: Make a deep cut along the outer curved edge, then spread open like a book. (I had pre-cooked large shrimp, so I skipped this step). Pat dry.

Whisk the eggs with 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon parsley in a bowl. Heat about 1/8 inch olive oil in a large skillet over medium-high heat. Put the flour in a shallow bowl. Working in batches, dredge the shrimp in the flour, dip in the egg mixture and add to the skillet cut-side down; fry, turning, until lightly browned, about 3 minutes. Transfer to paper towels to drain. Meanwhile, bring a large pot of water to boiling and add the pasta.

Pour out any oil from the skillet and wipe clean. Add the broth, wine and lemon juice and bring to a boil over medium-high heat. Add the tomatoes and cook until the sauce is slightly reduced, 4 minutes. Push the tomatoes to one side; whisk in the butter a few pieces at a time. Stir in the shrimp and the remaining 1 tablespoon parsley.
Meanwhile, put the spinach in a microwave-safe bowl, sprinkle with water and season with salt and pepper. Cover with plastic wrap and pierce the plastic; microwave until wilted, 3 to 5 minutes. Divide the pasta among plates. Top with spinach and shrimp mixture (including the sauce) and parmesan cheese.